The Very Best Macaroni and Cheese
Indulge in ultimate comfort food with **The Very Best Macaroni and Cheese**—a rich and creamy dish that takes classic mac 'n cheese to gourmet levels. This recipe features a luscious, velvety cheese sauce made with sharp cheddar, Gruyère, and Parmesan, enhanced with Dijon mustard, garlic powder, and a touch of smoked paprika for depth of flavor. Tender elbow macaroni is generously coated in this decadent sauce and topped with golden, crispy panko breadcrumbs for the perfect textural contrast. Ready in under an hour, this baked macaroni and cheese recipe is a crowd-pleasing sensation, ideal for weeknight dinners or special gatherings. Treat yourself to the ultimate cheesy comfort with this irresistible side or main dish!
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Recipe Information
Ingredients
- 16 ounces Elbow macaroni
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 4 cups Whole milk
- 1 cup Heavy cream
- 3 cups Sharp cheddar cheese, shredded
- 2 cups Gruyère cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 teaspoon Dijon mustard
- 1 teaspoon Garlic powder
- 0.5 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 cups Panko breadcrumbs
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or non-stick spray.
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente, then drain and set aside.
In a large saucepan over medium heat, melt the butter. Once melted, whisk in the flour to form a roux. Continue whisking for 1-2 minutes to remove the raw flour taste.
Gradually pour in the milk and heavy cream while whisking constantly to prevent lumps. Cook the mixture until it thickens, about 5-7 minutes, stirring frequently.
Reduce the heat to low and stir in the shredded sharp cheddar, Gruyère, and Parmesan cheeses in small handfuls, allowing each addition to melt completely before adding the next.
Add the Dijon mustard, garlic powder, smoked paprika, salt, and black pepper to the cheese sauce. Stir to combine.
Mix the cooked macaroni into the cheese sauce, ensuring all the pasta is evenly coated.
Pour the macaroni and cheese mixture into the prepared baking dish, spreading it out evenly.
In a small bowl, combine the panko breadcrumbs with olive oil. Sprinkle the breadcrumbs evenly over the top of the macaroni and cheese.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy.
Remove the dish from the oven and let it cool for 5 minutes before serving.
Nutrition Facts
Calories |
6890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 388.0 g | 497% | |
| Saturated Fat | 231.3 g | 1157% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1132 mg | 377% | |
| Sodium | 9017 mg | 392% | |
| Total Carbohydrate | 554.3 g | 202% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 68.3 g | ||
| Protein | 290.1 g | 580% | |
| Vitamin D | 16.1 mcg | 80% | |
| Calcium | 6647 mg | 511% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 2716 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
